About this recipe:This soup is jam packed with vegetables and flavour. It's easy to make, filling, healthy and extremely tasty. It can be served for lunch or dinner, with a nice crusty roll.
3 litres vegetable stock
225g fresh fine green beans, rinsed, trimmed and snapped into bite-size pieces
4 courgettes, cut into small cubes
3 carrots, cut into bite size pieces
4 potatoes, cut into bite sized pieces
1 bunch basil, leaves picked from stems
10 cloves garlic, finely chopped
3 tomatoes, chopped
125ml olive oil
1 teaspoon salt
1 (410g) tin kidney beans, drained and rinsed
1 (410g) tin canellini beans, drained and rinsed
1 (400g) tin chopped tomatoes
225g spaghetti, broken into 5cm pieces
65g Gruyere cheese, grated
40g Parmigiano Reggiano (Parmesan) cheese, grated
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Bring the vegetable stock and water to the boil in a large saucepan. Stir in the fine green beans, courgettes, carrots and potatoes. Return to the boil, reduce heat to medium-low and simmer 45 minutes.
Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil and salt together in a food processor until finely chopped; set aside.
Stir the kidney beans, canellini beans, chopped tomatoes and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmigiano Reggiano to serve.